Pumpkin and Red Lentil Soup with Ginger
Beta-carotene
silicon (Si)
Vitamin A
copper (Cu)
fluorine (F)
manganese (Mn)
Description
A velvety autumn soup with sweet pumpkin, red lentils, ginger and turmeric. Warming and filling, topped with crunchy pumpkin seeds.
- Peel the onion and carrot; dice the onion and slice the carrot.
- Heat olive oil in a pot and sauté the onion and carrot for 3–4 minutes.
- Add grated ginger and turmeric, cook for 30 seconds.
- Peel and dice the pumpkin, add it to the pot with the rinsed lentils.
- Pour in water, bring to a boil and simmer for 20 minutes until the pumpkin and lentils are soft.
- Blend the soup until smooth and season with salt to taste.
- Serve topped with toasted pumpkin seeds.
433
65 kcal / 100 g
kcal
16.1 g
2.4 g / 100 g
Protein
45.9 g
6.9 g / 100 g
Carbohydrates
20.8 g
3.1 g / 100 g
Fats
4.6 g
0.7 g / 100 g
Ash
8.8 g
1.3 g / 100 g
Fiber
86.2%
Water
9.4 g
1.4 g / 100 g
Sugars
17.8 g
2.7 g / 100 g
Starch
0.24 g
0.04 g / 100 g
Omega-3
3.15 g
0.47 g / 100 g
Omega-6
3.1 g
0.5 g / 100 g
SFA